This easy classic pasta salad is a crowd-pleasing side dish perfect for potlucks, picnics, and barbecues.
- Keyword Focus: Classic Pasta Salad, Easy Pasta Salad, Italian Pasta Salad, Summer Salad, Potluck Salad.
Yields: 6-8 servings Prep time: 15 minutes Cook time: 10-12 minutes
Ingredients:
- 1 lb short pasta (rotini, penne, farfalle, or elbow macaroni)
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled and diced
- 1 green bell pepper, cored and diced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup grated Parmesan cheese
- 1 cup bottled Italian salad dressing
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Optional Additions:
- Cubed mozzarella cheese
- Pepperoni or salami, sliced
- Artichoke hearts, quartered
- Fresh basil leaves, chopped
Equipment:
- Large pot
- Colander
- Large mixing bowl
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta
in a colander and rinse with cold water to stop the cooking process. - Prepare the Vegetables: While the pasta is cooking, prepare the cherry tomatoes, cucumber, bell pepper, and red onion as directed in the ingredients list. Slice the black olives.
- Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and Parmesan cheese.
- Add Dressing and Seasoning: Pour the Italian salad dressing over the pasta and vegetables. Sprinkle with Italian seasoning, salt, and pepper to taste.
- Toss Gently: Toss all the ingredients together gently until everything is well coated with the dressing.
- Chill and Serve: For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. You can also make it ahead and chill for several hours or even overnight.
SEO Recipe 2: Simple Classic Pasta Salad with Creamy Vinaigrette
This simple classic pasta salad features a homemade creamy vinaigrette dressing that elevates the flavors of the pasta and fresh vegetables. It's an easy recipe that's a delightful addition to any meal.
- Keyword Focus: Classic Pasta Salad Recipe, Creamy Pasta Salad, Homemade Dressing, Summer Side Dish, Easy Salad.
Yields: 4-6 servings Prep time: 20 minutes Cook time: 10-12 minutes
Ingredients:
- 1 lb short pasta (rotini, penne, or farfalle)
- 1 cup broccoli florets, blanched
- ½ cup shredded carrots
- ½ cup corn kernels (fresh or frozen, thawed)
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- For the Creamy Vinaigrette:
- ¼ cup mayonnaise
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt and pepper to taste
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
Instructions:
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water.
- Blanch Broccoli: Briefly blanch the broccoli florets in boiling water for 1-2 minutes until bright green and slightly tender-crisp.
Immediately transfer to an ice bath to stop the cooking process. Drain well. - Prepare Vegetables and Herbs: Chop the carrots, corn, red onion, and fresh parsley.
- Make the Creamy Vinaigrette: In a small bowl or jar, whisk together the mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sugar, salt, and pepper until smooth and well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, blanched broccoli, shredded carrots, corn kernels, red onion, and fresh parsley.
- Dress the Salad: Pour the creamy vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 20-30 minutes to allow the flavors to meld. Serve chilled.
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